Gluten Free Chia Flatbreads

There isn’t a lot of gluten in Indian cuisine apart from breads and since everything can be served with rice, you can just choose to avoid it. I personally like being able to scoop up the sauce with a nice piece of roti or naan and so went on a hunt for healthy, gluten free version. Well my treasure hunt turned up something great, so much so that I thought it deserved its own blog

This recipe is packed with ancient superfoods, some of which you may not have come across, so allow me to explain

Chia seeds – Chia is nutrient dense and energy boosting, the Aztec’s said one spoonful could sustain them for 24 hours. The seeds are rich in fiber, omega 3-fats, protein, vitamins and minerals

Psyllium Husk – Psyllium is derived from a herb mainly grown in India. It is a great source of fiber, helping to regulate high cholesterol and blood sugar levels

Amaranth – This is an ultimate ancient grain, it is full of whole grain nutrition but naturally gluten free. It contains all nine essential amino acids and lysine, a protein missing in most grains. It is also a good source of iron, magnesium and phosphorus

These ingredients come together to give you a nice springy mixture, which roles out well and can be cooked in a dry pan, similar to roti. Feel free to slather the roti with vegan butter or ghee if vegetarian, to keep them moist and add a little richness

Mr. B likes these with Indian food or on their own as a portable breakfast

Ingredients

• 2 tbsp. chia seeds or flax seeds
• 5 tbsp. psyllium husk
• 1 cup warm water
• 1 cup amaranth or sorghum flour
• ¼ cup tapioca starch or corn starch
• ¼ tsp. salt
• ¼ tsp. gluten free baking powder
• ¼ tsp. garam masala
• 2 tsp. oil
• ½ cup amaranth or rice flour for dusting

Method

• Blend or grind the chia and psyllium husk into a coarse meal. Combine them with the water in a large bowl and mix. Let sit for 5 minutes. The mixture will firm to a gel
• In another bowl mix the dry ingredients; flour, starch, salt, baking powder and garam masala
• Add the dry mixture to the gel mixture, add the oil and knead to combine
• Once combined, let sit for 5 minutes under a towel
• Grease your hands and divide the mixture into c. 10-12 parts. Roll into balls, flour a surface and rolling pin and roll out
• Heat a frying pan, when hot, place the flatbread in the pan, cook until a few bubbled appear and then flip. Repeat until cooked through with a few dark brown spots on each side
• Place on a towel when ready and cover till ready to eat